Sauté
In a stock pot, sauté onions with olive oil, salt, rosemary and thyme for 25 minutes on medium-low and keep tossing to avoid burning onions. Stir often and cook until onions are really dark brown (not black).
Directions
Make the Chicken Meatballs
Meanwhile, pulse carrots in a food processor until they are in very small pieces and transfer into a bowl.
Add the rest of the ingredients and lightly toss with your hands to incorporate. Place the bowl in the refrigerator to set about five to 10 minutes.
To Finish
Pour in the broth and water and bring to a boil.
Roll the meatballs into one-inch balls and drop them into the soup. Cook for 10–12 minutes on medium-low to simmer.
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Eve shared this recipe for Dip the Apple.
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great recipe for a cold winters day. made it in a crock pot for shabbos cholent. used ground beef in place of chicken. did not make enough. thanx for a great recipe.
Very original take! This looked so fancy, and the chicken balls tasted great. I adjusted the method of the onion soup to be closer to real French onion soup, caramelising the onions with a little sugar for half an hour, then adding water with a little soup mix (about 1 tsp) and letting it simmer on low for an hour. The balls were easy to make (I cut up the grated carrots with a knife, rather than lugging out my food processor) I made 20 balls with half the mixture and froze the other half for use again, maybe with a vegetable soup instead. It was thoroughly enjoyed!
We are so happy to hear that you enjoyed this soup recipe!
Cooking time Will the meatballs be cooked after only 12 minutes on a low simmer?
I would think in the boiling hot water it should be ok if they are very small meatballs. Think hamburgers that are grilled six minutes on each side in intense heat. I would check one to make sure though.